How do you ensure meatballs stay tender?

Mix ingredients gently without overworking. Including breadcrumbs and beaten egg helps retain moisture and softness.

What is the best way to bake the meatballs evenly?

Place meatballs spaced apart on parchment-lined baking sheet and bake at 375°F until golden and cooked through.

Stir in heavy cream gradually while simmering and ensure consistent gentle heat to blend flavors smoothly.

Use certified gluten-free breadcrumbs or finely ground nuts as a substitute to maintain texture.

Freeze cooked meatballs separately or in sauce. Reheat gently in the sauce over low heat to keep moist.

Tender turkey meatballs paired with a creamy, aromatic pumpkin sage sauce—perfect for a comforting autumn dinner.

I first served this to my family on a chilly fall evening and it immediately became a favorite comfort dish.

For the Turkey Meatballs: 1 lb (450 g) ground turkey
For the Turkey Meatballs: 1/2 cup (60 g) breadcrumbs
For the Turkey Meatballs: 1/4 cup (25 g) grated Parmesan cheese
For the Turkey Meatballs: 1 large egg beaten
For the Turkey Meatballs: 2 cloves garlic minced
For the Turkey Meatballs: 2 tbsp fresh parsley chopped
For the Turkey Meatballs: 1/2 tsp salt
For the Turkey Meatballs: 1/4 tsp black pepper
For the Pumpkin Sage Sauce: 1 can (15 oz/425 g) pumpkin puree
For the Pumpkin Sage Sauce: 1 cup (240 ml) chicken broth
For the Pumpkin Sage Sauce: 1/2 cup (120 ml) heavy cream
For the Pumpkin Sage Sauce: 1/4 cup (25 g) grated Parmesan cheese
For the Pumpkin Sage Sauce: 1 tbsp fresh sage finely chopped (or 1 tsp dried sage)
For the Pumpkin Sage Sauce: 1/4 tsp ground nutmeg
For the Pumpkin Sage Sauce: 1/2 tsp salt (or to taste)
For the Pumpkin Sage Sauce: 1/4 tsp black pepper
For the Pumpkin Sage Sauce: 1 tbsp olive oil
For Serving (Optional): Cooked pasta or rice
For Serving (Optional): Extra Parmesan cheese
For Serving (Optional): Fresh parsley chopped

Step 1:: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2:: In a large bowl, combine ground turkey breadcrumbs Parmesan beaten egg garlic parsley salt and pepper. Mix gently until just combined.
Step 3:: Shape the mixture into 1 inch meatballs and arrange them on the prepared baking sheet.
Step 4:: Bake for 20 25 minutes until golden brown and cooked through.
Step 5:: While the meatballs bake heat olive oil in a large skillet over medium heat.
Step 6:: Add pumpkin puree and chicken broth stir to combine and bring to a gentle simmer.
Step 7:: Stir in heavy cream Parmesan sage nutmeg salt and pepper. Simmer for 5 minutes stirring occasionally.
Step 8:: Add the baked meatballs to the skillet turning them gently to coat with the sauce.
Step 9:: Simmer the meatballs in the sauce for 5 minutes to allow flavors to meld.
Step 10:: Serve meatballs and sauce over pasta or rice garnished with extra Parmesan and parsley if desired.

My family gathers around the table enjoying the warm aromas and cozy flavors of this dish every autumn.

Large mixing bowl baking sheet parchment paper large skillet measuring cups and spoons spatula or wooden spoon

Contains Dairy (Parmesan cream) Egg Gluten (breadcrumbs unless gluten free option is used) Always check product labels if you have severe allergies

Calories 450 Total Fat 25 g Carbohydrates 25 g Protein 32 g per serving

This recipe is perfect for sharing with loved ones and can easily be doubled for larger gatherings.

→ How do you ensure meatballs stay tender?: Mix ingredients gently without overworking. Including breadcrumbs and beaten egg helps retain moisture and softness.
→ What is the best way to bake the meatballs evenly?: Place meatballs spaced apart on parchment-lined baking sheet and bake at 375°F until golden and cooked through.
→ How can I make the pumpkin sage sauce creamier?: Stir in heavy cream gradually while simmering and ensure consistent gentle heat to blend flavors smoothly.
→ What alternatives can replace breadcrumbs for gluten-free diet?: Use certified gluten-free breadcrumbs or finely ground nuts as a substitute to maintain texture.
→ How do you store and reheat leftovers without drying out?: Freeze cooked meatballs separately or in sauce. Reheat gently in the sauce over low heat to keep moist.